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    Micah Meals

    Piri Piri Chicken Authentic Portuguese

    Chicken
    Main
    Portuguese
    ​

    -

    porsi

    -

    total waktu
    Mulai Memasak

    Bahan-bahan

    1 Chicken (butterflied or in pieces)

    • For the sauce:

    • 4 peri peri chilis (any chili will work*)

    • 2 garlic clove

    • 1 teaspoon of paprika

    • 1/2 Red bell pepper

    • Olive oil (virgin) or vegetable oil

    • Salt, to taste

    • Juice from 1 lemon

    • Handful of coriander (or parsley)

    *The stronger you go on the scollville scale

    when you choose chilis, the hotter the

    sauce will be. You can always reduce the

    number of chilis

    Petunjuk

    Open the chilis and clean the seeds. Chop the garlics and cut the bell

    pepper.Put eveything on a mixer (blender). Cover roughly 90% of the ingredients with the oil.

    • Chop the coriander and mix it together with the rest. Add the paprika powder

    as long as seasoning it with salt. Squeeze the lemon. When you have everything

    blend it until you get a smooth sauce.

    • Pre heat your oven to 180 celsius or 350 Fahrenheit

    • Season the chicken with salt (the larger the pieces the more salt you can

    season it) and pan fry the chicken to get a bit of golden crust on the skin.

    • Put the pan fryed chicken on a oven suitable recipient, and using a kitchen

    brush and baste the meat with the sauce. Leave some to top off the cooked

    chicken (it’s a very refreshing touch on the chicken!)

    • Put the chicken into the oven. If you re using a big chicken you can always

    cook it covered in aluminium foil for the first 30 minutes. After that you can

    remove the aluminium foil to get a nice crisp look. Cooking time depends on the

    amount of chicken cooking, but never less than 45 minutes (unless you re doing

    just breasts).

    • Put it on a serving tray, put some fresh peri peri sauce on top and enjoy!

    -

    porsi

    -

    total waktu
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    Bahan-bahan

    1 Chicken (butterflied or in pieces)

    • For the sauce:

    • 4 peri peri chilis (any chili will work*)

    • 2 garlic clove

    • 1 teaspoon of paprika

    • 1/2 Red bell pepper

    • Olive oil (virgin) or vegetable oil

    • Salt, to taste

    • Juice from 1 lemon

    • Handful of coriander (or parsley)

    *The stronger you go on the scollville scale

    when you choose chilis, the hotter the

    sauce will be. You can always reduce the

    number of chilis

    Petunjuk

    1

    Open the chilis and clean the seeds. Chop the garlics and cut the bell

    2

    pepper.Put eveything on a mixer (blender). Cover roughly 90% of the ingredients with the oil.

    3

    • Chop the coriander and mix it together with the rest. Add the paprika powder

    4

    as long as seasoning it with salt. Squeeze the lemon. When you have everything

    5

    blend it until you get a smooth sauce.

    6

    • Pre heat your oven to 180 celsius or 350 Fahrenheit

    7

    • Season the chicken with salt (the larger the pieces the more salt you can

    8

    season it) and pan fry the chicken to get a bit of golden crust on the skin.

    9

    • Put the pan fryed chicken on a oven suitable recipient, and using a kitchen

    10

    brush and baste the meat with the sauce. Leave some to top off the cooked

    11

    chicken (it’s a very refreshing touch on the chicken!)

    12

    • Put the chicken into the oven. If you re using a big chicken you can always

    13

    cook it covered in aluminium foil for the first 30 minutes. After that you can

    14

    remove the aluminium foil to get a nice crisp look. Cooking time depends on the

    15

    amount of chicken cooking, but never less than 45 minutes (unless you re doing

    16

    just breasts).

    17

    • Put it on a serving tray, put some fresh peri peri sauce on top and enjoy!